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Smoked Salmon Pizza
For Potato latke Base:
4 T butter, unsalted
1 stalk celery, finely diced
1/2 red onion, finely diced
2 T green onion, finely diced
3 T Robert Rothschild Ginger Wasabi Sauce
4 T flour
1/4 c milk
1 lb potatoes
1 egg
1 t salt
1/2 T pepper
For Dill Cream:
4 oz cream cheese, softened
3 T sour cream
1 T Robert Rothschild Ginger Wasabi Sauce
1 T heavy cream
1 T fresh dill, minced
Garnish:
smoked salmon, thinly sliced
caviar
For base:
Melt 2 T of butter in a saute pan. Add celery and onions- saute until translucent. Add Ginger Wasabi Sauce, flour and stir. Add milk and stir until thickened. Romove from heat and place mixture in bowl to cool. Shred potatoes with grater, mandolin or food processor or rice boil potatoes. Squeeze potatoes in towel to remove excess moisture. Add potatoes, egg, salt and pepper to celery/onion mixture. Form mixture into large patties and saute in remaining butter (clarified) until golden brown, approximately 4-5 minutes per side.
For cream:
Place first 5 ingredients in a bowl and mix until smooth.
To serve:
Spread thin layer thin layer of cream mixture on potato latke. Place 1 layer of smoked salmon on top of cream. Slice pizza into wedges. Garnish wedge with dollop of cream topped with caviar. Serve chilled.
Recipe provided by Robert Rothschild Farm
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Store Location:
University Mall Suite 3
3720 Hardy Street
Hattiesburg, MS 39402 |
Mailing Address:
The Kitchen Table
P. O. Box 15306
Hattiesburg, MS 39404 |
Phone:
601.261.2224
Fax:
601.261.0229 |
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